Ingredients
4
4 servings
- •1 ¾ cups skim milk, divided
- •2 tablespoons cornstarch
- •⅓ cup white sugar
- •⅓ cup high-quality unsweetened cocoa powder
- •2 teaspoons instant espresso powder (Optional)
- •1 teaspoon vanilla extract
- •1 pinch salt
Instructions
- Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
- Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
- Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
- Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.
Nutritional Facts
Per 4 servings
- Calories: 137
- Carbohydrate: 30g
- Fat: 1g
- Fiber: 2g
- Protein: 5g
- Sugar: 22g
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